Quinoa puliyogare recipe, Quinoa puliyodharai recipe

Quinoa puliyogare recipe a south indian style tangy tamarind based quinoa.I love puliyogare recipes and with quinoa it was such a hit combo, do try this and let me know how you liked it.

More quinoa recipes here.

Coconut quinoa

Quinoa kesari

Curd quinoa

Lemon quinoa

Quinoa puliyogare recipe

Quinoa puliyogare recipe a delicious way to include quinoa in your daily routine.

To cook quinoa:

• 1/2 cup quinoa
• 1/4 tsp oil
• 1 cup water
• 1 small lemon sized tamarind

To temper:

• 1 tbsp gingelly oil
• 1 tbsp peanuts
• 1/2 tsp mustard seeds
• 1/2 tbsp channa dal
• 1/2 tsp urad dal
• 2 nos dried red chillies
• few nos curry leaves
• a pinch turmeric powder
• a generous pinch hing
• salt to taste

To roast and grind:

• 1 tsp channa dal
• 1/2 tsp urad dal
• 1/2 tsp sesame seeds
• 1/4 tbsp coriander seeds
• 1 no dried red chilli
• 1/4 tsp fenugreek seeds

1. Measure and take quinoa in a bowl, rinse it well.Drain.

2. Add 1/4 tsp oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 mins.

3. You will see a small tail coming out and quinoa should have absorbed all the water.After 20 mins switch off and set aside for 10 mins.Then open and fluff it up.
4. Dry roast the ingredients listed under ‘to roast’ until golden brown.Cool down then transfer to a mixer jar.

5. Grind it to a semi fine powder,Set aside.Soak a lemon sized tamarind in 1/2 cup water.Squeeze well and set aside. In a kadai add oil – add the items listed under ‘to temper’.

6. Saute for a minute then add hing and turmeric powder.Extract and strain tamarind pulp.
7. Let it boil for few mins until raw smell leaves and the mixture turns thick as shown below.Now add cooked quinoa.
8. Add the freshly prepared powder and mix well.Switch off.If you like sweet taste then add a tiny piece of jaggery.
9. Serve hot or warm with papad.

How to make quinoa puliyogare recipe:

1. Measure and take quinoa in a bowl, rinse it well.Drain.
   
2. Add 1/2 tsp oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 mins.
   
3. You will see a small tail coming out and quinoa should have absorbed all the water.After 20 mins switch off and set aside for 10 mins.Then open and fluff it up.
   
4. Dry roast the ingredients listed under ‘to roast and grind’ until golden brown.Cool down then transfer to a mixer jar.
   
5. Grind it to a semi fine powder,Set aside.Soak a lemon sized tamarind in 1/2 cup water.Squeeze well and set aside. In a kadai add oil – add the items listed under ‘to temper’.
   
6. Saute for a minute then add hing and turmeric powder.Extract and strain tamarind pulp.
   
7. Let it boil for few mins until raw smell leaves and the mixture turns thick as shown below.Now add cooked quinoa.
   
8. Add the freshly prepared powder and mix well.Switch off.If you like sweet taste then add a tiny piece of jaggery.
   

Serve hot or warm with papad.

Serve it hot with any vegetable curry or papad tastes yum.

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